Crispy Buttered Chicken

Crispy Buttered Chicken is a popular chicken dish in Binondo Philippines where seasoned and lightly coated chicken is deep fried then coated with melted butter.

If you are looking for Butter Chicken then you’re in the wrong page, if you are seriously after that then visit our recipe here but if you are looking for that butter fried chicken popularly sold in Chinese restaurants in Binondo then you are in the right place. I am not sure when this phenomenon started but this type of chicken dish is quite popular, some foodies in the Philippines visit Binondo for this dish alone. I am not also sure who created them but the one who popularised them was Sincerity Cafe and Restaurant, since then many followed and eateries like Estero, Good Taste Cafe, Ying Ying Tea House and Lido Cocina Tsina do serve them now.

So what is Buttered Chicken? Basically it’s a fried chicken dish where chicken pieces are lightly coated in a spiced breading mixture then deep fried to a golden state before drenched in a butter sauce. Almost similar to buffalo wings but without the chilli sauce. Each restaurant offers something differently, some have its own secret spices used, some are garlicky, some uses soy sauce which yields a darker colour, some uses a different starch to have a unique crunch but all of them gives that creamy buttery taste which makes people come back for more. Having said that, I won’t be imitating their offerings since most of them are made with closely guarded recipes but what we will be making today is Ang Sarap’s take on it, it may not look like the ones you get from Binondo but I am sure they are as delicious if not better.

Crispy Buttered Chicken

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Crispy Buttered Chicken is a popular chicken dish in Binondo Philippines where seasoned and lightly coated chicken is deep fried then coated with melted butter.

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Ingredients

Scale 1x2x3x

Fried Chicken

• 1 kg Chicken nibbles, Legs or Thighs
• 1/3 cup fish sauce
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 1 1/2 cups flour
• 3/4 cup cornstarch
• 3 eggs
• 1 tbsp salt
• oil

Butter Sauce

• 150 g good quality butter, cut into small cubes
• 3 cloves garlic, minced
• 2 tsp sugar

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Instructions

1. In a bowl mix thoroughly eggs and fish sauce.
2. Add chicken in the egg mixture and pierce chicken pieces with fork. Cover the bowl and marinate it for at least 2 hrs but not more than 3 hours.
3. In a bowl or container that you can cover, mix flour, cornstarch, black pepper, garlic powder, onion powder and salt.
4. Add the chicken one piece at a time and cover the bowl, then shake. This will cover the chicken with the flour mixture. Do it with the rest of the chicken pieces, then set them aside.
5. Heat up oil in a deep fryer or large wok, once the oil hits 180C, add chicken pieces one at a time then deep fry for 15 minutes or until chicken is cooked and golden brown and crispy.
6. While chicken is deep frying, in a large saucepan melt butter in low heat, add garlic once the butter has melted then cook garlic until fragrant not brown. Add sugar, mix it well until it dissolves but not caramelised. Turn heat off.
7. Remove chicken from the fryer, fully drain off excess oil then toss it on the melted butter mixture and coat chicken pieces evenly. Remove from saucepan, then place it on serving platters.

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